🇪🇸 Spain · Dessert
Tarta de Santiago (St. James Cake)
By eatmundo · July 7, 2026
Experience a taste of Galician tradition with Tarta de Santiago, a wonderfully moist and fragrant almond cake. This gluten-free dessert, adorned with the iconic Cross of St. James, is a simple yet elegant treat, perfect for any occasion or a thoughtful gift for friends and family.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat oven and prepare mold: Preheat your oven to 180°C (350°F). Lightly grease and flour a 24 cm (9.5 inch) round cake pan, or line it with parchment paper for easier removal. This ensures your cake comes out perfectly.
- 2
Combine dry ingredients: In a large mixing bowl, whisk together 250 g of fine almond flour with 250 g of granulated sugar, the finely grated zest of one lemon, and 1/2 teaspoon of ground cinnamon. Ensure these are well combined for even flavor distribution.
- 3
Add eggs: Create a well in the center of the dry ingredients and crack in 4 large eggs. Gently whisk the eggs into the dry mixture, starting from the center and gradually incorporating the almond mixture until just combined. Don't worry if it looks a bit thick at first.
- 4
Mix until smooth: Continue mixing with a spatula or wooden spoon until you have a smooth, homogeneous batter. Be careful not to overmix; just enough to ensure all ingredients are well incorporated and no lumps remain, which keeps the cake tender.
- 5
Pour into mold: Pour the batter evenly into the prepared cake pan. Gently tap the pan on the counter a couple of times to release any air bubbles and ensure the top is level. This helps achieve a uniform bake.
- 6
Bake: Bake in the preheated oven for 30-35 minutes. The cake is done when a wooden skewer inserted into the center comes out clean and the top is golden brown and firm to the touch. Keep an eye on it to prevent overbaking.
- 7
Cool and unmold: Remove the cake from the oven and let it cool completely in the pan on a wire rack for at least 30 minutes before carefully unmolding it. The cake is quite delicate when warm, so patience is key for a clean release.
- 8
Decorate (traditional): Once completely cooled, place a cross of St. James stencil (or paper cutout) on top of the cake. Sift generous amounts of powdered sugar over the stencil. Carefully remove the stencil to reveal the iconic design. Serve at room temperature for the best flavor.
Frequently Asked Questions
What is almond flour?+
Almond flour is finely ground blanched almonds, giving the cake its distinctive texture and nutty flavor. It's naturally gluten-free, making this cake suitable for those with gluten sensitivities.
Can I use a different size cake pan?+
Yes, but you may need to adjust the baking time. For a smaller pan, the cake will be thicker and require more time; for a larger pan, it will be thinner and bake faster. Always check for doneness with a skewer.
How do I get a clean Cross of St. James?+
Ensure the cake is completely cool before stenciling. Use a firm, thin stencil and sift the powdered sugar evenly. Gently lift the stencil straight up to avoid smudging the design.
How long does Tarta de Santiago last?+
Stored in an airtight container at room temperature, Tarta de Santiago will stay fresh and delicious for 4-5 days. It's not typically refrigerated as it can dry out the cake.
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